A George Foreman Grill is a perfect vehicle for cooking pork chops. You should also be able to grill delicious pork chops with these instructions using any other panini press or electric indoor grill. Pork chops are a versatile, delicious, and an easy protein to prepare in a variety of ways. Pork is generally a mild tasting meat by itself. It can benefit from adequate seasoning and will take on many flavors successfully. Yet, recipes do not need to be overly complicated.
It is recommended that you use center-cut boneless chops that are approximately 1/2″ to 3/4? thick for optimal results on a Foreman Grill. You will want to have your pork at room temperature before it hits the grill so that is cooks evenly and the center is not undercooked. So, take the chops out of the refrigerator approximately 30 minutes before cooking.
It is important that the grill be fully preheated to ensure that the chops are well seared to seal in the flavors and juices. It is also important to have a digital meat thermometer handy to check for doneness. It is very easy to overcook pork and dry it out, especially with leaner cuts. After grilling, allow the pork to rest for at least 5 minutes before slicing so that the juices are reabsorbed.
We are going to explore 2 very easy pork chop recipes here that require minimal effort with tasty results. Both recipes are for a contact grill. The first recipe is as simple as it gets with just oil, salt, and pepper. The second recipe involves marinating the pork with just a few ingredients that you are likely to already have in your pantry and refrigerator. Feel free to get creative and use whatever you have on hand.
Easy Grilled Pork Chops
- 2 center-cut boneless pork chops, 1/2” to 3/4? thick
- 2 tsps extra virgin olive oil (EVOO)
- 1/2 tsp coarse sea salt
- 1/2 tsp freshly ground black pepper
Total time:10 min – Prep time:5 min – Cook time:5 min – Serves:2 people
1. Brush the pork chops with EVOO on both sides. Season the pork all over with salt and pepper. Set the chops aside while you preheat the grill. Additional seasonings of your choice can be added at this point.
2. Preheat your George Foreman Grill for at least 5 minutes on high. Grill the pork chops with the top closed for 4 minutes. Check the temperature with a meat thermometer inserted into the center. You are looking for a minimum internal temperature of 145°F for medium and up to 160°F for well done. Continue to grill if necessary.
3. Remove the chops to a cutting board or plate and rest it for 5 minutes. Serve with your favorite sides. Suggestions follow the recipes.
Easy Marinated Grilled Pork Chops
- 2 center-cut boneless pork chops, 1/2? – 3/4? thick
- 1 tsp any wet mustard
- 1 tsp honey
- 1 tsp soy sauce or tamari
- 1/2 tsp freshly ground black pepper
- 2 dashes Worcestershire sauce
- Vegetable oil for grilling
Total time: 45 min – Prep time: 40 min – Cook time: 5 min – Serves: 2 people
1. In a small bowl, whisk together all of the marinade ingredients. Place the pork chops in a sealable plastic bag and pour the marinade over the meat. Seal the bag and gently massage to coat the chops. You can allow the pork to sit out for at least 30 minutes. Or, you can make this in the morning and place the bag in the refrigerator for up to 8 hours.
2. Preheat your George Foreman Grill for at least 5 minutes on high. Coat both plates of the grill with vegetable oil. Grill the pork chops with the top closed for 4 minutes. Check the temperature with a meat thermometer inserted into the center. You are looking for a minimum internal temperature of 145°F for medium and up to 160°F for well done. Continue to grill if necessary.
3. Remove the pork to a cutting board or plate and rest it for 5 minutes. Serve with your favorite sides. Suggestions follow the recipes.
Suggested Side Dishes
In keeping with the easy meal preparation theme, we have chosen side dishes that are not too time consuming to make. Pork pairs nicely with a starch and a green vegetable. Creamy polenta makes a nice bed to layer sliced pork on top of. You can start this while the pork is coming to room temperature prior to grilling. It can stay warm over very low heat if needed. You can always stir in a little milk if it starts to become too thick or too dry.
Green beans are also a great side with pork. You can grill the beans ahead of time on your Foreman Grill and serve them at room temperature, almost like a salad.
Basic Creamy Polenta
- 6 cups water
- 2 tsps sea salt
- 1-3/4 cups cornmeal
- 3 TBS unsalted butter
Total time: 30 min – Prep time: 5 min – Cook time: 25 min – Serves: 6 people (*see note in directions)
1. In a large sauce pot, bring 6 cups of water to a boil and stir in the salt. Gradually whisk in the cornmeal until well blended.
2. Reduce the heat to low and cook until the water is absorbed and the cornmeal is soft, stirring often. This will take approximately 15 minutes. Turn off the heat and stir in the butter until it melts.
3. Serve some of the polenta with the pork chops. *Take the extra polenta and place it in a lightly oiled glass storage container or small baking dish. Cover this with plastic wrap and place it in the refrigerator overnight. The polenta will stiffen up. You can slice into 2” squares and grill them on Your George Foreman for another meal.
Grilled Green Beans with Cherry Tomatoes
- 1 lb green beans, washed and ends trimmed
- 3 TBS extra virgin olive oil (EVOO)
- 1 cup halved cherry tomatoes
- Sea salt and freshly ground black pepper to taste
- Fresh lemon juice
Total time: 15 min – Prep time: 10 min – Cook time: 5 min – Serves: 4 people
1. Dry the cleaned beans by placing them on paper towels and blotting with another towel while the grill heats up to high. Place the beans in a large bowl, add the EVOO and toss to coat.
2. Grill the beans in batches for approximately 3 to 6 minutes until slightly tender. They can remain a bit crisp. Place the beans on a serving platter. Add the tomato halves and season all with salt and pepper to taste. Squeeze some fresh lemon juice over the beans and tomatoes, just enough to lightly dress. Serve alongside the pork chops. Any leftovers can be refrigerated and eaten another day.
Optional: You can flash grill the cherry tomatoes for just a minute to blister the skins and make them sweeter. You can also sprinkle some grated parmesan cheese on top of the assembled bean dish.